I know grilling meat is often considered the “men’s department”, but I”m an equal opportunity cook. I recently pulled off some beautifully grilled filet mignons that would have impressed the most macho carnivore. Here’s my method, which worked for 1 inch thick steaks; for thicker steaks increase cooking time:
Remove meat from fridge 2 hours before cooking to allow it to come to room temp.
Thirty minutes before cooking, splash it with red wine, and give it a generous sprinkling of salt and pepper.
Heat the grill to 500.
Place the steaks on the grill, close cover, and leave for two minutes.
Open the grill and rotate (don’t flip) steaks by 90 degrees — this makes those impressive hashed grill marks. Cover grill and leave for another two minutes.
Open the grill, flip the steaks, and repeat previous step. (Total cooking time was 8 minutes for rare steaks.)
Remove steaks from grill, cover with foil, and let sit for five minutes.